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Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle

5 from 3 votes
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  • 4 sweet potatoes
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup sliced portobello mushrooms
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon worcestershire sauce, omit for vegetarian
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1/2 cup cooked corn, I like grilled or roasted
  • salsa of your choice, I used a verde and a pineapple
  • 1/2 cup queso fresco cheese

quick pico

  • 1/2 cup cherry tomatoes, quartered
  • 1/2 jalapeno pepper, diced
  • 2 tablespoons diced sweet onion
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • a pinch of salt

chipotle crema

  • 3 tablespoons greek yogurt
  • 1/3 cup half and half
  • 1 tablespoon adobo sauce, from a can of chipotles in adobo
  • juice of half a lime
  • zest of half a lime
  • 1/8 teaspoon salt


  • Preheat the oven to 400 degrees F. Poke the sweet potatoes all over with a fork and place them on a baking sheet that is lined with foil. Bake the potatoes for 45 to 60 minutes, or until the insides are soft.
  • While the potatoes are baking, add the peppers, onions and mushrooms to a bowl. In another bowl or large measuring cup, whisk together the olive oil, lime juice, sugar, worcestershire, cumin, paprika, chili powders, salt, pepper and garlic. Pour the marinade over the peppers and mushrooms. Let sit for 30 minutes.
  • Note: (Yes, I am doing something terrible here and advising you to add the mushrooms to a marinade with salt. If you reeeeally don’t want to do that (the mushrooms may get slightly tough but I haven’t experienced that with this recipe), make the marinade and leave out the salt. Put the mushrooms in a separate bowl and cover them with a bit of salt-less marinade. Then cook as advised.)
  • Heat a large non stick or cast iron skillet over medium-high heat. Add the peppers, onions and mushrooms (either together or separately) and cook, stirring often, until softened and golden. I don’t add any oil to the pan since the marinade sticks to some of the peppers. Feel free to add a tablespoon or so to the skillet if you want.
  • Slice open the sweet potatoes and mash some of the flesh inside. If you’d like, you can even sprinkle some seasoning in there! Cover the potatoes with the peppers, onions and mushrooms. Add on the corn and salsas of your choice, along with the pico. Drizzle with the chipotle crema. Top with crumbled queso fresco.

quick pico

  • Combine the tomatoes, peppers, onion and cilantro in a bowl. Toss with the lime juice and salt.

chipotle crema

  • Combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside until ready to use.

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